Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
delicious and highly recommended but picture shows the thigh with skin on and that's how I cooked mine and skipped the flour dredging. Very good !
This meal was beautiful and very tasty. The leftovers in the dish, since I was preparing for 2, had a wonderful looking glaze. The second time, I added more fresh thyme and some fresh rosemary. This boosted the flavor level, which I first described as VERY GOOD, with gentle, mild flavors, but very tasty. Ingredients as written do fit a 12" pan. When I increased by 50%, I had to have more pans cooking at the same time.I always forget to add the chives, which I have cut from my herb garden and are waiting in a bowl.I sm giving this recipe to my friend who grows the shiitakes!
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?